Braided Pork Tenderloins

Braided Pork Tenderloins
(Shared by Dawn)

TIME: Prep: 30 min. + marinating Grill: 10 min.

Ingredients:
2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream

Directions:Cut tenderloins in half lengthwise; cut each half into three strips towithin 1-in. of one end. In a large resealable plastic bag, combine themango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic;add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle withremaining jerk seasoning.

Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.

Meanwhile, place the chopped mango, cream and remaining rum in a foodprocessor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

Yield: 8 servings (3/4 cup sauce).

Nutrition Facts
One serving:about 3 ounces cooked pork with 4-1/2 teaspoons sauce
Calories: 203,
Fat:8 g,
Saturated Fat:2 g,
Cholesterol: 66 mg,
Sodium:257mg,
Carbohydrate: 6 g,
Fiber:0 g,
Protein:23 gD
iabetic Exchange:3 lean meat, 1 fat.